Potato, shredded sprout & chestnut gratin - Good Food Middle East
Enjoy this vegetarian gratin with wintry greens, or as a creamy side dish in a family feast. With sprouts and chestnut, it’s a wonderfully festive dish
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Grater
- Colander
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Baking dish
- Oven
- Stove
- Spoon
- Spatula
Ingredients
- 3 garlic cloves
- 400ml double cream
- 400ml whole milk
- 1 onion, cut into four thick slices
- 1 bay leaf, scrunched up
- a few knobs of butter, plus extra for the dish
- 1kg floury potatoes, very thinly sliced
- 250g whole cooked chestnuts, roughly chopped into chunks
- 250g Brussels sprouts, shredded
- 125g cheddar, grated
- grating of nutmeg
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